Dark Days Challenge: Sausage and Apples

I was so excited to try this dish from Simply in Season, because I LOVE the sausage from Cresswick. I decided to make this my Dark Days Challenge post for the week since almost all the ingredients are local.

Begin by piercing 4-6 links of sausage, and brown in a wide saucepan on medium-high, turning often, 5-7 minutes. You’ll probably need to add some oil so it doesn’t stick. Remove from pan.

In a small bowl, mix together 1/2 C apple juice (not local), 1/4 C apple jelly or hot pepper jelly (I used the hot pepper jelly that I had made at my CSA’s canning class last summer).

Go back to the original saucepan, and to it add 1 medium onion (cut in vertical slices), and brown over medium heat, stirring often. You might need to add more oil.

Then, add 3 firm apples (cored and sliced in thick wedges). I got these apples from the new Artisan Market Express service, so they are local. And delivered. Can’t get better than that. Stir until browned, and add the juice mixture.

Sprinkle 1 tsp dried basil and a pinch of pepper on top, add the sausages to the pan, cover, and cook on medium-low until the sausages are completely cooked through. This will probably take 10 minutes.

The verdict: DH suggested serving this over rice, so I let it simmer an additional half hour while the rice cooker worked its magic. The result was heavenly. The sweet and sour of the apples and sausage made for a delicious dish.

~ This post linked on Tempt My Tummy Tuesdays

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